3Meanwhile, make a cardboard template by tracing the outside of your cake pan. Trace three more concentric circles. Cut out the template rings. Cut out each circle using a sharp knife and keeping it at a 90 degree angle. You should have 4 rings. Make a straight cut in three of the circles. Repeat with second cake. Gently separate the cake layers and alternate the two colors. You will end up with two cakes. You can freeze the second cake for another day.

4Wrap cake layers in plastic wrap; place in the freezer to firm.

5In medium bowl, beat egg whites and salt with electric mixer on high speed just until stiff peaks form.

6In medium saucepan over high heat, mix sugar, water and cream of tartar; bring to boiling. Boil, without stirring, to 245°F on candy thermometer. Slowly pour hot syrup in thin stream into the egg whites beating constantly on medium speed. Beat on high speed about 10 minutes or until stiff peaks form. Add the coconut extract and vanilla.

7Immediately frost the cake with the coconut frosting. Add flaked coconut to the sides and make a border around the top of the cake.

8Fold the white card stock in half and trace bunny ears. Cut out. Do the same with the pink paper, making a smaller shape for the inside of ear. Tape the pink inner ear to the white paper. Tape the skewers to the back of the paper.

9Add eyes, mouth, and whiskers with the black decorator icing. Use pink decorator frosting for the nose.

10Add the ears to the cake.

Notes

Tips

Expert Tips

To save time, use Betty Crocker® fluffy white frosting mix.

You can also use plain cake layers instead of the ones with vertical stripes, as directed above.